Heat the olive oil to a large cast iron skillet and add the onions. Cook over low heat until translucent. Add the mushrooms, garlic and chili flakes and cook for another 6-7 minutes until vegetables are very soft. Season with sea salt, hamburger seasoning & pepper. Add 1 tablespoon of the vegan butter and wine and cook down for a few minutes.

Meanwhile:

In a second skillet add 1 tablespoon olive oil and heat to medium high. Brown the tofu chicken, seitan or chickenless strips until brown. Add the “chicken to the pan with the mushrooms along with the spinach and creamer. Heat through and adjust seasoning. Serve over mashed potatoes or brown rice with a light salad. Enjoy!